Monday, 17 March 2014

Brioche - A Bit Over the Top

After splashing out on a fluted tin I had no excuse for not trying Brioche for the first time. I turned out spectacularly:

Here's the top view:

You pile in three dough balls and then pop one on top. Then after rising and washing with egg, make a couple of scissor snips before baking. With the leftover dough I tried to shape some smaller ones but they ended up like leaning Towers of Pisa. They still tasted good and were easier to slice through than the big loaf (which did fall apart a bit on slicing).